Ingredient: peppers, such as jalapeno, cherry, banana, serrrano, Hungarian, or a mix

On this last official day of summer, I’m trying to pack as much in as possible. Fortunately, the weather has cooperated, meaning I was out in my kayak taking the last paddle of summer. It won’t be my last paddle, but summer is officially closing and with it my windows of weather opportunity.

The wind was shifting around a lot, first from the south and then moving toward the east, making kayaking in Lake Erie similar to padding around in a bathtub with infants splashing around in it. No whitecaps, but wind and current were working against one another to give me a small chop. I tell myself it’s better for my arms.

What was spectacular was that I was able to spot my first eagle of the season. Some years, I see them every day. Others, I’m lucky with just a couple of sightings. This year, I have been without seeing any of these beautiful birds soaring over the bluffs until today. This was a small eagle. At first, I thought it was one of the many hawks that patrol the bluffs of western Erie County, Pennsylvania, until I saw the tell-tale white plumage on the tail. The bird perched in a tree, allowing me to paddle nearly underneath. My iPhone did an OK job capturing him (look in the center of the photo).

Aside from getting in a 2-mile paddle in open water, I’ve been trying to keep up with the tomatoes that are continuing to ripen in my garden, along with those delivered by my CSA last week. I’m not canning this year, but I am roasting batches of tomatoes and then pureeing them in the blender to create crushed tomatoes to freeze. The flavor is too intense from the roasting to use in highly spiced recipes such as chili, but are perfect for sauces and soups where tomato is the star.

One of my favorite recipes of summer is to pickle peppers. This way I can capture the heat of the season for those frigid February days.

I wasn’t always so positive about peppers. For several years, Post Apples CSA delivered more hot peppers than I could ever use. I think Gordon Post has a passion for peppers, which I have come to appreciate. In the beginning, I would freeze them. This works if you need to add a puree of hot pepper to a recipe, such as for a soup (gives a great boost to potato soup).

Then a friend shared a recipe from a co-worker, who gave away a much-coveted jar to friends each year. But one jar of these special peppers didn’t last long. I scoffed. I had jars of pickled jalapenos that were at least a year old in my fridge.

Once I made the recipe, I understood why. These are the bomb of pickled pepper recipes. They go into eggs, on top of pizzas, and into my Utica greens. I love these peppers. And it solves my plethora of peppers from Post problem. Which is now not a problem, but something I look forward to each Thursday when my Post Apples, North East, Pennsylvania, delivers my CSA basket.

The recipe calls for a peck of peppers. You can easily cut it down. But if you have pepper lovers in your family, make the full batch and share.

Happy pickling.

XOXOXO

Marnie

marnie@marniemeadmedia.com

Print Recipe

Pickled Peppers

These peppers are great on eggs, pizza, sandwiches, or sauces. You will need a 5-gallon bucket that is food grade plastic - no metal - gloves and possibly a face mask if you are sensitive.

Heat water to boiling in a large pot. Remove from heat. Stir in salt until dissolved. Allow to cool.

With gloves on, core, seed and cut peppers into rings. You may want to wear a face mask. Sometimes I start coughing as the peppers release some of their capsaicin. I find a grapefruit spoon is helpful.

Combine salt water with garlic, oregano, cider and oil in a 5-gallon food-grade plastic bucket. Stir in peppers. Allow to marinate overnight.

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